Hot-n-Fast Brisket

Started by ChileRelleno, May 25, 2019, 06:01:21 PM

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ChileRelleno

I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs.
Trimmed about 4-5lbs off it getting it ready.
Does anybody else cringe when trimming actual meat off a brisket?

Kosher salt, fresh cracked pepper, granulated garlic and more.
Wrapped it overnight to brine a bit.







Got the smoker running with some hickory, settled in at 275° and threw the brisket on to get some smoke for a couple hours.
Then I'm gonna kick the temp to 375°-400° and take it to about 160°-165° and wrap in butcher paper to finish at probe tender, 200°-210°.



2.5hrs at 275° +/-, looking good with an average IT of 108°.
Just turned the heat UP!  Cooking at 396° now.

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

2.5 hours averaging 390°, IT is now 165°, time to wrap.





Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

conchydong

Eagerly waiting to see the final results.  You have made a science out of smoking with all of the temperature changes. That is a great looking piece of meat and quite a investment.

Scott

ChileRelleno

7 hours and done.
Probe tender at 205°.
Wrapped and resting for a few hours.



Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

#4
WHY?!
Why should I ever do a brisket low-n-slow again, why?
I don't know because this hot-n-fast brisket was simply awesome.
My family said it was the best one I've ever cooked...  Damn, that says it all.

Juicy and Tender!


https://www.youtube.com/watch?v=mtyZ5oS576o&feature=youtu.be





Plated it with
Buttery Mashed Taters
Honey Sesame Carrots/Onions

Finale

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

conchydong

Simply amazing!
I will have to save this thread although I don't have as much temperature control on my plain water smoker.

Shark Hunter

Another Home Run John!
I am Salivating. :P
Life is Good!

Dominick

Smokin' John is back... Yum.  Dominick
Leave the gun.  Take the cannolis.

There are two things I don't like about fishing.  Getting up early in the morning and boats.  The rest of it is fun.

MarkT

You could've cut in chunks and froze what you didn't need today... nah, just gonna smoke it all!  I like the way you think... and the results!  I'm thinking I need a smoker. How would that work cooking for one?
When I was your age Pluto was a planet!

ChileRelleno

#9
Thanks guys.

@ Dominick
Yeah, I've been spending all my mad money on firearms, optics and accessories, not much smoking/cooking happening.

@Mark T
Always better to smoke the larger cut, and then vac seal portions for later.

Last of the Burnt Ends
Sammies, hot pickled onions, coleslaw and sauteed green beans.



Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

MarkT

If you put the firearms, optics, accessories to work you'll have more to smoke!
When I was your age Pluto was a planet!